CO-OP NEWS
COMMUNITYFOOD.COOP • DECEMBER 2017 • FREE
BOARD OF DIRECTORS REPORT
Upcoming Events
Board Meeting Summary BY JEAN ROGERS, BOARD ADMINISTRATOR
www.communityfood.coop 360-734-8158
Join us in 2018 for these two events. We’ll share more info in January via social media and in the January Co-op News.
Directors participated in a planning retreat in November. MORE BOARD INFORMATION MORE BOARD INFORMATION
Cordata Store
315 Westerly Road Bellingham WA 98226 Open daily 7 am–9 pm
Complete minutes for this, and all Board meetings, and the governing policies are available at the service desk. Complete minutes are also posted at www.communityfood.coop.
Downtown Store
Focus on Health/Wellness Day Downtown store Saturday, January 13, 1–4 pm
Member Input: The first 10 minutes of every Board meeting are reserved for member input. Member-owners are welcome to attend the session or the full meeting. Hope to see you there.
1220 N Forest Street Bellingham WA 98225 Open daily 7 am–10 pm
Next Meeting: December 13 at 7 pm, Connections Building Classroom, 405 E. Holly St., Suite 103
Co-op Bakery Café 405 E Holly Street Bellingham WA 98225 Open daily 7 am–7 pm
20th annual MLK Jr. Open Mic and Poetry Reading Connections Building Monday, January 15, 6 pm
Community Food Co-op General Manager Jim Ashby
360-734-8158
The Co-op Board of Directors Melissa Morin, Chair Caroline Kinsman, Vice Chair Phil Buri Margaret Gerard Brent Harrison Ceci Lopez Seth Mangold, staff representative Ryan Peters Zach Zink
BOARD OF DIRECTORS RECRUITMENT
Co-op Now Seeking Board Candidates Leadership for a Sustainable Future Application Deadline: January 18, 2018
Board of Directors Contact
boardofdirectors@communityfood.coop 360-734-8158, ext. 216
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Board Meetings
Meetings are on the second Wednesday of most months. Member-owners are welcome to attend. To share your suggestions or concerns at the 10-minute member-owner forum at the start of each meeting, contact Board Administrator Jean Rogers in advance, at 360-734-8158 or jeanr@communityfood.coop, by the first Monday of the month, if possible.
Our Cooperative Principles
• Voluntary and open membership • Democratic member control • Member economic participation • Autonomy and independence • Education, training, and information • Cooperation among cooperatives • Concern for the community Co-op News is produced by the Community Food Co-op and published eight times per year. Editor: Laura Steiger lauras@communityfood.coop
CO-OP BOARD CANDIDATE ORIENTATION
Design: Matt Curtis mattc@communityfood.coop Opinions expressed in the Co-op News are those of the authors and do not necessarily represent those of the Co-op Board, management, staff or member-owners. Nutrition and health information is provided for informational purposes only and is not meant as a substitute for a consultation with a licensed health or dietary practitioner. Acceptance of advertising does not indicate endorsement by the Co-op of the product or service offered.
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o you care about healthy food, local farms, and a resilient community? Would you like to be part of guiding a local, democratically run, member-owned business? Do you want to help create the Co-op’s future? If so, you should consider running for the Board of Directors. The Co-op’s Board is a collaborative team of nine directors that provide oversight, advice, and monitoring of the Co-op’s development and growth. Through thoughtful discussion, information gathering, and review of member input, the Board provides the leadership to keep our co-op strong and moving forward. And, along the way, the Board manages to have a good time. Board director Caroline Kinsman says, “My time on the Co-op Board has been some of the most productive, on-the-ground energy I’ve spent toward creating a vibrant community. The amount of knowledge I have gained is surpassed only by the excitement I now share for the Co-op’s work in providing access to healthy food and sustainable farming. It’s an inspiring group!” The Co-op Board elections will be held in March 2018. Stop by the service desk at either store and ask for a candidate packet. And of course, you can always attend a Board meeting and see the process in action.
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Thinking about running for the Board of Directors but not quite sure? Come to an informal orientation and find out more about what’s involved in serving on the Board. Board candidates are also asked to attend an orientation. Sessions scheduled by appointment. CONTACT
For information or to schedule an orientation session, contact Board Administrator Jean Rogers at 360-734-8158, ext. 311, or jeanr@communityfood.coop.
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PUMPKINS IN THE NEWS
CO-OP WINTER
COAT DRIVE Please donate clean, gently used coats
Collection boxes will be at all Co-op locations Dec. 16 – Jan 1. Cordata Store 315 Westerly Rd
Forest Store 1220 N Forest St
CO-OP MONTH DRAWING
About Those Giant Pumpkins …
Member-Owner Appreciation Winners
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ordata’s pumpkin weighed 235 pounds and Val Harding submitted the only exact guess. After the contest was over, the pumpkin was picked up by a local grower who aspires to grown their own giant pumpkins next year.
e appreciate our member-owners every day, and during Co-op Month in October it’s our pleasure to host an appreciation giveaway for you. Our sincere thanks to every Co-op member-owner for supporting the Co-op! These lucky member-owners each won a $50 Co-op gift card:
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he pumpkin at the Downtown store weighed 395 pounds and winner Eylen Kim was one of three people who submitted exact guesses. Her name was pulled at random from among the three finalists. The pumpkin was donated to Pigs Peace Sanctuary in Stanwood.
• Abigail McKinley • Carmen Winquist • Christine Zander • Genevieve Compain • Kirsten Laughlin • LaVonne Howard • Roger Hazenberg • Ronda Breault • Sandy F • Sean Thampi
Bakery Café 405 E Holly St
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WINE REPORT
Maysara Winery and Momtazi Vineyard The Momtazi Vineyard in Oregon’s Willamette Valley is considered one of Oregon’s top vineyards. Planted by Iranian immigrants Moe and Flora Momtazi in 1997 on 400-plus acres of abandoned wheat fields southwest of McMinnville, the Momtazi vineyard has become not only the origin of some of the most sought-after grapes in the valley, but a showcase for biodynamic and organic agriculture. BY VIC HUBBARD AND TIM JOHNSON, THE CO-OP WINE GUYS
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ith the family history of farming and stewardship of the land learned over generations of family farming in Iran, the Momtazis have been farming biodynamically from the day they planted the vineyard. This cosmological method of organic farming replaces chemical intervention with teas brewed from medicinal plants and compost from the estate. Nothing is brought in from outside as the farm is thought of as a closed system. The Momtazi’s dedication to this mostly untested (at the time) method of viticulture has served as a role model and influence to many other growers both domestic and
international. And, the proof is evident, not only in the quality of the grapes but in the low environmental impact. While the Momtazis sell most of their grapes to many of Oregon’s most esteemed producers, they also produce wine under their own label: Maysara (Persian for winery). We have selected two Maysara wines to feature for the holidays. These are not only delicious additions to holiday meals, but make great gifts for wine lovers.
Maysara Arsheen Pinot Gris 2015. Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $16.95 Pinot gris has become Oregon’s signature white grape, but rarely do we see it made in this off-dry style. This old-world style is similar to the wines of the Alsace region of France. The beauty of this wine is its complexity. Fermented and aged in egg-shaped concrete tanks, this wine has lemon balm-like richness. It seems to gravitate between slightly sweet and dry as diverse flavors and aromas emerge and seem to linger. Look for tropical components, guava, papaya, orange; tree fruit like nectarine and peach; and floral aspects such as marigold. Good base of minerality and acidity adds verve and counters the sweetness. This wine lends itself to spicy foods. Thai or Indian dishes like curry for example. Also, this is a crowd pleasing wine with roasted chicken or turkey, rich seafood such as halibut or scallops, or try it with holiday ham.
LEARN MORE at maysara.com.
Maysara 3° Pinot Noir 2015. Demeter Certified Biodynamic, estate grown, Willamette Valley, Oregon. $18.95. Crafted by the Momtazi’s three daughters, who now run the day-to-day operation of the winery and vineyard, the beauty of this wine is its vibrancy. It is fresh and lively, and is pleasing and refreshing on the palate. This is a pinot with a bit of weight to it. Tannins and acidity are nicely integrated. Fruit aspects like bing cherry and strawberry, and floral and spice aspects like hibiscus and saffron are intertwined with hints of aromatics reminiscent of smoked meat.
On April 1, 1997, Moe and Flora Momtazi (pictured at far right) bought 496 acres of abandoned wheat fields just south of their home in McMinnville, Oregon, and established Momtazi Estates. By the end of the summer of 1999, over 120,000 grapevines had been grafted in greenhouses and planted in the vineyard. Upon purchase, the land had already been chemical-free for seven years, and the Momtazis have made certain to keep it that way by using intensive biodynamic farming methods. The vineyard, winery, and gorgeous tasting room and event venue are now run in partnership with their three daughters (from left) Naseem, Hannah, and Tahmiene. Photo courtesy of maysara.com.
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This light-to-medium-bodied red is versatile with food. Try with wild salmon, mushroom dishes, poultry, cranberries, and light cheeses. Good with lighter foods, but pinot noir also does well with more substantial foods like grilled meats. The Momtazis even recommend it with curry.
HEALTHY
Your Brain Health
CONNECTIONS
Learn simple, natural ways to keep your brain and nervous system healthy. We’ll share exciting current research in brain and neurological repair relating to pain, disease, and overall health. When the brain is given a chance to be healthy, often the body and mind will follow!
CLASSES Upcoming Classes Through January Hormonal Health
with Jim Ehmke, CN Tuesday, Jan. 9, 6:30–8:30 pm Learn all about the body’s endocrine system. We’ll discuss all the major glands of the endocrine system and how hormones interact, as well as hormonal therapies, fertility options, and PMS. Certified Nutritionist Jim Ehmke has been a practitioner of diverse alternative therapies since 1976.
Cordata • reg at CO-OP • $5
Cybersecurity
with Emerson Powers Wednesday, Jan. 10, 6:30–8 pm Learn the basics of cybersecurity and internet usage. We’ll discuss how ads, data mining, and Google affect your online experience and dispel common myths about web security. No technological skills or knowledge required. Emerson Powers studied computers and security for two years at WCC and is in his first year at WWU. He is passionate about sharing his knowledge of this topic.
Downtown • reg at CO-OP • free
New Year’s Purpose
with Sarah Clarke Thursday, Jan. 11, 6:30–8:30 pm It’s 2018—what’s next? Learn how to bring more meaning, satisfaction, and sense of purpose to your daily activities in this inspiring experiential workshop. Sarah Clarke, certified life coach, demonstrates simple techniques to bring you into deeper alignment with your life and your true purpose. Find the motivation to embark on a plan and take action to transform the upcoming year.
Downtown • reg at CO-OP • $5
Finding Order in a Chaotic Life with Bruce Hostetter Tuesday, Jan. 16, 6:30–9 pm
Improve your relationship to time, communication, and the space you occupy. If you have often felt overwhelmed because the forces in your life seem out of control, this workshop is for you. Gain new tools which can help reframe the way you navigate your calendar, your relationships, and your home and work environment. Bruce Hostetter, local certified professional coach and facilitator, is a member of Northwest Corner Coaches.
Downtown • reg at CO-OP • $5
Northwest Native Coniferous Trees and Ecology with David Drummond Wednesday, Jan. 17, 6:30–8:30 pm
Learn more about our amazing needle-leafed trees. Join us to explore their relationship to various biotic and abiotic factors influencing adaptations, distributions, and survival challenges. We will cover the field ID of species occurring on both the western and eastern slopes of the Cascade Mountains in this fun look at our incredible tree diversity. Freelance naturalist David Drummond’s long history with trees includes climbing them, clearing them off trails, writing poetry about them, and teaching classes on them.
Downtown • reg at CO-OP • $10
with Avery Martin, DC Thursday, Jan. 18, 6:30–8 pm
To learn about upcoming classes, check our class listings at communityfood.coop.
Downtown • reg at CO-OP • free
Post-Holiday Detox
with Demetree Robinson Friday, Jan. 19, 2–3:30 pm If you overindulged during the holidays, now is the time to get back on track! Detoxing is internal cleansing to help the body more efficiently eliminate toxins and waste which can lead to food cravings, anxiety, and fatigue. Certified Food and Health Coach Demetree Robinson shares details of the 7- to 10-day detox program she uses with her clients with great success. Experience the feeling of a healthy body. Refreshments will be served.
Cordata • reg at CO-OP • $10
African Cooking
with Assefa Kebede Monday, Jan. 22, 6:30–9 pm Assefa Kebede, former chef and owner of Vancouver’s awardwinning Nyala African Restaurant, is a native of Ethiopia who has traveled all over Africa collecting recipes wherever he’s gone. In this class, he shares two of his favorites—baboutie, the national dish of South Africa, which he will prepare in both meat and vegetarian versions; and, from Senegal, mafe chicken with peanut sauce.
Downtown • reg at WCC • $39
Bone Health and Osteoporosis with Jim Ehmke, CN Tuesday, Jan. 23, 6:30–8:30 pm
Understand bone chemistry, bone building, and bone health. Jim Ehmke will give details on a comprehensive program for increasing bone density. He’ll discuss the role of calcium and other minerals and vitamins, the pros and cons of bone density testing, the effectiveness of hair tissue analysis, and more.
Cordata • reg at CO-OP • $5
Food and Wine Pairing
with Robert Fong and Laurent Martel Wednesday, Jan. 24, 6:30–9 pm Wine educator Laurent Martel joins Robert Fong to demystify the art of food and wine pairing. Enjoy five classic French wines paired with time-honored American comfort foods: smoked ham split pea soup, beef rib roast, spot prawn linguine, winter squash with herb butter, and baked apples with caramel sauce. Come for a great meal embellished with culinary tips and adventurous banter. Must be 21 to enroll; photo ID required at class.
Winter Soups for the Body and Soul with Karina Davidson Thursday, Jan. 25, 6:30–9 pm
Karina creates four nourishing soups guaranteed to warm the body and inspire the soul. Enjoy a variation of the ever-popular Hungarian mushroom soup that includes broccoli and potatoes, along with turkey and pinto bean chili, beef Burgundy barley soup, and Italian vegetable soup with gnocchi.
Downtown • reg at WCC • $39
Ethiopian Cuisine
with Assefa Kebede Monday, Jan. 29, 6:30–9 pm Assefa Kebede, former owner and chef at Vancouver’s awardwinning Nyala African Cuisine, shares favorite recipes from his native Ethiopia. Enjoy key wat (spicy beef stew), yetakilt wat (Ethiopian-style cabbage, carrots, and potatoes) and, of course, injera, the distinctive sourdough flatbread that accompanies all Ethiopian meals.
Downtown • reg at WCC • $39
Just Sushi
with Robert Fong Tuesday, Jan. 30, 6:30–9 pm Chef Fong and Seiji McCoy of Blue Fin Sushi demonstrate the creation of uramaki sushi—America’s favorite sushi, the inside-out roll. This is a hands-on class where you will roll your own California roll with ahi, crab, and avocado; as well as a rainbow roll with albacore, sockeye salmon, shrimp, and avocado. Seiji and Fong will also present a fun uramaki sushi with Hokkaido sea scallops.
Downtown • reg at WCC• $55
Intro to Self-Hypnosis
with Erika Flint Wednesday, Jan. 31, 6:30–8 pm Learn what hypnosis really is and how you can use self-hypnosis to achieve the changes you want to make in your life. This powerful tool can provide significant results in just 12 minutes a day. Erika Flint is an award-winning hypnotist, a certified professional hypnotherapy instructor, and the author of “Reprogram Your Weight.”
Cordata • reg at CO-OP • $10
Cordata • reg at WCC • $75
The Vitality Map
with Deborah Zucker, ND Wednesday, Jan. 24, 6:30–8:30 pm “The Vitality Map” by Deborah Zucker is a guide to deep health, joyful self-care, and resilient well-being. In this experiential workshop, Dr. Deborah reveals key principles and practices that allow you to disentangle from the patterns that hold you back and build a foundation for long-term health and well-being. Deborah Zucker is a naturopathic physician, transformational health coach, and award-winning author, offering many local, virtual, and retreat-based programs through Vital Medicine.
Downtown • reg at CO-OP • $5
LOCATIONS: Downtown = Cordata = Co-op Connections Building, Roots Room at the Cordata store, 405 E Holly St, Bellingham 315 Westerly Rd, Bellingham
REGISTRATION: CO-OP = register online at www.communityfood.coop WCC = co-sponsored by Whatcom Community College, register at 360-383-3200 or www.whatcomcommunityed.com. QUESTIONS? Contact Kevin Murphy at 360-734-8158 ext. 313 or kevinm@communityfood.coop. Please do not wear strong fragrances to class.
THINK LOCAL FOR THE HOLIDAYS! Supporting local businesses is one of the best ways to make the most of the holidays and strengthen our community at the same time. At the Co-op, you can buy these quality local items, and so many more! Find the perfect local gift for everyone on your list. Or, opt for the all-purpose gift that anyone will appreciate: a gift card!
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The Co-op Wishes You Happy Holidays and a Joyous New Year!
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for someone who's been really good this year! Live Music for the Holidays
Holiday Hours for All Locations Sunday, December 24: close at 6 pm Monday, December 25: closed
Sunday, December 31: close at 8 pm Monday, January 1: open at 10 am
The Co-op will continue our longstanding tradition of sponsoring live music in our stores to create a welcoming and festive atmosphere during the busy holiday season, while at the same time supporting local area musicians. The lineup of local musicians will be posted in both stores in mid-December.
shop on Saturday, December
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December’s SEED recipient
2%
of the day’s total sales will be donated
Whatcom Civil Rights Project (WCRP) promotes and supports racial justice through trainings, advocacy, and legal representation. WCRP’s goal is to make our community just and equitable for all people, by doing its part to address racism, discrimination, and oppression through a racial equity lens. SEED funds will be used for materials, supplies, and equipment for Legal Observer and Know Your Rights workshops and to support research and local data collection. All of the work at WCRP is carried out by volunteers who have the opportunity to gain valuable experience and knowledge in the areas of civil rights and civil liberties. LEARN MORE, DONATE, OR VOLUNTEER at whatcomcivilrightsproject.org or 360-746-2745.
ROUND UP your purchase amount and Donate the Difference at any Co-op register throughout the month.
“ By promoting racial justice and criminal justice reform, WCRP is laying groundwork for a healthy, thriving, inclusive community. The freedom of people in our community to feel safe, free, and live with dignity needs to be established before people can thrive and be healthy.” — Whatcom Civil Rights Project
recent 2% Saturday
$2,176
Bellingham Giving Circle in November 2017
$2,065
donations:
Whatcom County Farmland Preservation Trust in October 2017
$1,827
Orca Food Pantry by WCC Foundation in September 2017
COMMUNITY GIVING
Congratulations to the 2018 SEED Recipients
Make Your Year-end Donations at the Co-op
We are pleased to welcome these organizations to the 2018 SEED program. The Co-op received more than 60 worthy applications for the donation program and these 12 groups made the final slate.
Co-op shoppers are known for their generosity. As of early November, shoppers have contributed $28,280.78 to various causes in 2017. Thank you for being a caring community!
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If you are still planning year-end donations, consider donating at any Co-op register for the following causes:
ow does the program work? 2% Saturdays: The Co-op donates two percent of our total sales on the third Saturday of every month, so stock up on these days to support SEED recipients. On third Saturdays, you can also meet representatives from the SEED group from 1 to 4 pm in our stores. Donate the Difference: Donate at the register any day of the month and we pass along 100 percent of those donations to the designated SEED recipient. We conduct an average of 113,000 transactions a month. If every person donated just 10¢ per transaction that would amount to an $11,300 monthly donation! Just imagine what these organizations could accomplish!
• Co-op Farm Fund • Co-op Member-Owner Seed Fund • Bellingham Food Bank • December SEED recipient—Whatcom Civil Rights Project
Cause Contributions Co-op shoppers donated a total of $5,729.14 to: Bellingham Food Bank • Community to Community Development • Puerto Rico Hurricane Relief • SEED Fund Recipients • Standing Rock Sioux • Texas Food Bank Hurricane Relief
2018 SEED recipients
Barista Contributions Co-op baristas donate 100% of tips from all three of our espresso bars, which added up to $5,930.27 in donations to:
JANUARY
Whatcom Human Rights Task Force
FEBRUARY
Growing Alliances
MARCH
Let’s Move! Blaine
APRIL
Communities in Schools of Whatcom County
MAY
ReUse Works
Community to Community Development • Co-op Give Fund (assists Co-op employees in times of crisis) • Growing Veterans • Kulshan’s Angel Fund • LAW Advocates • Make a Wish Alaska & Washington • Mt. Baker Planned Parenthood • Northwest Youth Services (Co-op staff secured matching funds bringing this donation to a whopping $6,472.52!) • Whatcom Homeless Service Center
Farm Fund Contributions Co-op shoppers donated $6,621.37 to the Co-op’s Farm Fund.
JUNE
Bellingham Arts Academy for Youth (BAAY)
JULY
Brigid Collins Family Support Center
We were honored and grateful to recently receive an additional $10,000 anonymous donation to the Farm Fund Next Step Project from a local Whatcom County resident and Farm Fund supporter. When local, sustainable, and organic farms benefit from the Farm Fund, we all benefit!
AUGUST
Whatcom Food Network
Other Contributions
SEPTEMBER
Whatcom Peace & Justice Center
OCTOBER
Whatcom Dispute Resolution Center
NOVEMBER
Community to Community (C2C)
DECEMBER
The Humanitas Ministry of the Bellingham Unitarian Fellowship
Throughout the year, shoppers donate goods to in-store collection bins for the Bellingham Food Bank, and for the first time this year we participated in a drive for the Whatcom Humane Society Pet Food Bank in November.
LEARN MORE about each group in our newsletter and store displays, and meet representatives in our stores from 1 to 4 pm on their 2% Saturdays.
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Sugar & Spice Spice up your holiday spread with these much-loved classic treats. Recipes by Robin Asbell
Gingerbread Cookies Makes 48 3-inch cookies. Prep time: 1 hour 1 1 ⁄2 cups unbleached flour 1 cup whole wheat pastry flour 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon baking powder 1 ⁄2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 ⁄4 teaspoon ground nutmeg 1 ⁄4 teaspoon ground cloves 1 stick unsalted butter, softened 1 ⁄4 cup light brown sugar 1 ⁄2 cup molasses 1 large egg Royal Icing 2 cups powdered sugar, approximately 1 large pasteurized egg white or 2 1 ⁄2 tablespoons meringue powder 1 ⁄4 teaspoon lemon juice 2 tablespoons water, approximately 1. In a large bowl, mix together flours, baking soda, baking powder, salt and spices. Using a stand mixer or an electric beater, cream butter until soft, then add brown sugar and beat until well-mixed. Add molasses and beat, scrape down and add egg, beat again until combined. Stir in the flour mixture. Divide dough into four rectangular pieces, place between sheets of parchment and roll out 1/4" thick. Stack sheets of dough on a baking pan and chill for 3 hours. 2. Preheat oven to 350ºF. Lay sheets of dough on counter, remove top layer of parchment and use a cookie cutter to cut into shapes. Using a thin spatula, transfer cookies to parchment-lined baking sheets. Repeat process with scraps. 3. Bake 12 minutes, switching the pans between oven racks halfway through. When cookies are puffed and look dry, remove and cool on the pan for five minutes, then move cookies to a cooling rack. 4. Using a stand mixer or electric beater, mix powdered sugar with egg white or meringue powder. Mix in lemon juice and water, a tablespoon at a time, to reach desired consistency. Transfer icing to a piping bag with a small round tip and use to draw outlines on the cookies.
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Poppy Seed Rugelach
Chocolate Glazed Nut Brittle
Makes 24 cookies. Prep time: 6 hours (includes chilling); 1 hour active
Makes 2 1 ⁄ 2 pounds (approx. 27 servings). Prep time: 1 hour; 20 minutes active
1 1 ⁄2 sticks butter, room temperature 8 ounces cream cheese, room temperature 2 cups flour 1 ⁄2 cup sugar 1 ⁄4 teaspoon salt 1 ⁄2 cup poppy seeds 1 ⁄4 cup milk 3 tablespoons honey 2 tablespoons raisins, chopped 1 ⁄2 teaspoon lemon zest
2 cups sugar 1 ⁄2 cup water 1 stick unsalted butter 1 ⁄3 cup light corn syrup 1 ⁄2 teaspoon baking soda 2 1 ⁄2 cups roasted salted peanuts or cashews plus an optional 1 ⁄4 cup, finely chopped 8 ounces dark chocolate, melted 1. Line a large sheet pan with a rim with parchment paper. 2. In a 2-quart saucepan, combine the sugar, water, butter and corn syrup and bring to a boil to create caramel. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, about 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto the prepared baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Let cool completely, about 30 minutes. 3. Spread melted chocolate over the brittle, sprinkle with the finely chopped nuts, if using, then chill. Break the brittle into large shards. Store in airtight containers for up to two weeks.
1. Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine. Form 2 disks, wrap in plastic wrap; chill 4 hours. 2. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins, and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely. 3. Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12" rounds about 1 ⁄8" thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour. 4. Bake for 40 minutes, switching the pans between oven racks halfway through. 5. When done, cool cookies on pan for 10 minutes, then transfer to cooling racks.
A recipe of decadent brittle makes wonderful gifts, a little goes a long way! Portion and package festively for teachers, coworkers, and friends.
Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, marzipan, or fruit preserves.
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annual GIFT GIVING
SALE 20% OFF! D E C E M B E R
16-17
TWO DAYS ONLY – SAVE 20% ON: art supplies • baskets • books • calendars • candles • cards • Co-op apparel • incense • jewelry • mugs & bowls • socks • toys • water bottles
everyone can shop... anyone can join!
www.communityfood.coop
360-734-8158